Potato and Cheese Pierogi
Description
These little pillows of potatoes and cheese are a bit time consuming but are so worth it in the end. Serve with sour cream.
Ingredients
dough:
3 1/2 c. all-purpose flour, + more for dusting
3 large eggs
2 T. sour cream
3/4 - 1 c. water, divided
filling:
1 1/2 lb. baking potatoes, peeled and cut into 1 inch slices
2 T. unsalted butter
1 T. extra-virgin olive oil
1 sweet onion, minced
3/4 - 1 cup grated dry Farmer cheese
kosher salt, to taste
freshly ground pepper, to taste
finish:
1/2 stick butter
sour cream
Directions
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dough:
In a large bowl or mixer, combine flour, eggs, sour cream and 1/2 c. water.
Beat eggs while mixing; gradually add the rest of the water until the mixture is combined.
Turn dough onto a well floured surface; knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 - 5 minutes. Do not over work the dough. Wrap dough ball in plastic wrap; let it rest for at least 20 - 30 minutes while preparing the filling.
filling:
Put potatoes in a medium pot; add just enough cold, salted water to cover them. Bring to a boil; cook until potatoes are soft, about 20 minutes.
While potatoes cook, melt butter and oil over medium heat in a large pan. Add the onion, cooking until onion turns translucent, about 2 minutes. Lower heat; continue cooking until onions caramelize slightly, about 20 minutes. A bit more butter may need to be added as onion and garlic mixture cooks. Season with salt and pepper to taste; set aside to cool.
When potatoes are soft, drain and lightly press out the remaining moisture. Return potatoes to the pot; remove from heat; add cooled onion mixture and cheese. Mash just until blended and large lumps are gone. Season with salt and pepper, to taste. Set aside to cool while rolling out dough.
Assemble and cook:
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough; roll into balls about 1 1/2 inches in diameter, about 3 dozen in all.
On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3 1/2 inches round. Cover rounds with a damp towel to keep moist while working.
Once rounds are rolled out, hold each one in the palm of your hand, filling center with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching firmly shut to enclose the filling. Make sure edges are sealed by working from one end to the other. To ensure the perfect pierogi.
While working, set filled pierogi aside on a floured surface; cover with plastic wrap.
Working in batches, drop no more than 6 pierogi at a time into the boiling water. Once they float back to the surface, allow them to cook another 2 - 4 minutes. Remove the pierogi with a slotted spoon; drain and cool.
Saute and serve:
To finish, heat 1-2 tablespoons butter in a pan over medium heat; briefly saute in batches until slightly crispy and brown on the exterior. Transfer to a serving dish.
Serve with sour cream.
Makes about 3 dozen.